Easy Lemon Loaf
Easy Lemon Loaf
This Easy Lemon Loaf is perfectly tangy and bursting with fresh lemon flavour!
When we first moved to Calgary as newlyweds, we lucked out and met some great neighbours who quickly became good friends for the short time they lived here. Over 10 years later we still keep in touch, and are crossing our fingers to be neighbours again one day! Anyway, I remember one day my friend brought over a newly baked and warm lemon loaf that was so delicious that I had to have the recipe! Of course I did. The cake was light, sweet and perfectly lemony.
Now I make this lemon loaf every year in January or February, which coincides with when my in-laws would bring back a box of citrus fruit for us from Arizona. With so many fresh lemons to use, this loaf recipe is a perfect way to enjoy a mid winter pick me up.
I actually prefer this loaf after it has sat for a day, and the fresh lemon/sugar mix has had a chance to soak into the bread. It just gets more flavourful and moist the longer you let it rest…but no longer than a day because there’s a fine line between when a loaf is moist, then all of a sudden it’s dry. So moral of the story, let it sit overnight and enjoy it the next day. This loaf really is good so you’ll probably finish it in one sitting anyway.
This time of year a lemon loaf is a nice little ray of much needed sunshine. Enjoy it with a cup of tea and your family or friends!
Easy Lemon Loaf
Ingredients
- 1/2 cup butter
- 1 cup granulated sugar
- 2 large eggs
- 1 1/2 cups all purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup milk
- 1 medium sized lemon zested just the lemon zest
- 1 medium sized lemon juiced just the lemon juice
- 1/4 cup sugar
Instructions
- Preheat your oven to 350 degrees F.
- Prepare a 1.5L loaf pan (8 by 4.5 inches) by lining it with parchment paper. Set aside.
- With a mixer cream together the butter and sugar.
- Add in the eggs, 1 at a time.
- In a separate bowl combine the flour, baking powder and salt.
- Add 1/2 of the flour mix to the butter mix.
- Then add 1/2 of the milk.
- Add the remaining flour mix.
- Mix in the remaining milk and lemon zest.
- Bake for 45-50 minutes, or until a toothpick inserted into the centre comes out clean.
- In the mean time, combine the juice from 1 lemon with 1/4 cup sugar.
- When the cake is done baking, take it out of the oven, and pierce holes in it with a knife - make sure to get to the bottom of the loaf so the lemon juice mixture can get right down into the cake. Pour lemon juice/sugar mix over warm cake.
- Let sit. This cake is even better the next day.
- Enjoy!
Notes
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More Delicious Lemon Recipes:
- Lemon Scones and serve them with Lemon Curd Glaze
- Lemon Bundt Cake
- Easy Lemon Mousse
- Lemon Cream Fruit Tart
15+ Lemon Recipes:
Have a delicious day!
I have never searched for a recipe that I loved enough to rate! This is the most wonderful lemon bread I have ever tasted! Definitely make it again and again!
I’m so happy to hear that Karen!
Thank you for the recipe, it is exactly the best lemon bread I’ve ever made!
I followed your very clear & helpful instructions, the result was delicious. I like that it really does taste of lemons & it’s not overly sweet.
I’m so happy you enjoyed this recipe Rachel! And I agree, it’s delicious!
We’ve made this now 3 times and it comes out perfect each time. It’s a new favourite recipe! Thanks for sharing
Hi, i’m new in baking. Can i use oil instead of butter? and what is the ratio of ever. Thanks.
Hi Maryanne! Theoretically you can substitute butter for oil at a 1:1 ratio. BUT I have never done so for this recipe, so I can’t say for sure how it would turn out.
By far one of the best recipes! I have made this so many times for my family. The best part about this recipe is less eggs!
I’m so happy you and your family enjoyed it!
Hi! Can you please provide how much 1 lemon zested ((just the lemon zest)) and 1 lemon juiced ((just the lemon juice)) in measurements we need to use? Lemons come in all shapes and sizes. Thank you!
This recipe uses 1 medium lemon, so 1 medium lemon = approximately 2 tbsp lemon juice and 1 tbsp lemon zest
Love it . Made many times love it everytime.
This makes me so happy! I’m really glad you enjoy it!
This was delicious!!! I made it into mini loaves in my brownie pan and baked them for about 20-22 minutes. I’ll be making this one again!!
Great recipe,I used an eye dropper to really get the glaze down inside the loaf.
The best recipe ever..!!!!! i have made it like 5 times now and everybody loves it. Bursting w lemon flavor
I’m so happy you enjoy this recipe!